Foodie’s CherryRific Crunch Chopped Salad
|Sweet potatoes, medium diced||16 oz|
|Brussels sprouts, thinly sliced/shaved||10 large|
|Baby kale or kale blend||1 1/2 pounds|
|Radicchio, thinly sliced (if only using baby kale)||1/2 of one small head|
|Pepitas, toasted||1/2 cup|
|Quinoa, cooked||4 oz dry, about 1/2 cup|
|Balsamic vinegar||2 oz|
|Sherry vinegar||2 oz|
|Dried cherries||2 T|
|Sugar||1/4 cup / 1.75 oz|
|Laura’s Gourmet Granola, CherryRific Crunch||1 cup / 3.63 oz|
|Extra virgin olive oil||To toss|
|Sea Salt||To taste|
Yield 8 servings
- Preheat oven to 425 degrees. Toss cubed sweet potatoes with enough olive oil to coat and season with sea salt. Place on a parchment lined baking sheet and roast until tender and lightly caramelized in spots. Remove from oven and cool completely.
- Place balsamic vinegar, sherry vinegar, cherries and sugar into a small saucepan. Bring to a boil and cook until large bubbles form along the surface of the pan. Remove from heat and strain cherries from reduction. Cool reduction completely. Reserve cherries for plating on salad.
- Prepare raw vegetables: in a large bowl, toss together the kale, radicchio and brussels sprouts. Toss lightly with extra virgin olive oil and season with sea salt.
- Place in rows the sweet potatoes, quinoa, granola and reserved cherries over the greens. Drizzle with cherry balsamic reduction and served chilled.